Healthy Beetroot Dip

recipe

Healthy Beetroot Dip

Healthy Beetroot Dip

This is a seriously great dip and I think this was helped along by two things that I bought in the Easter Show's Best of Show Deli bag: the fabulous Pane Croccante by Brasserie Bread that I served it with from and the ambrosially creamy Country Valley Lush natural yogurt. I didn't use any fresh herbs as I only had basil and I wasn't sure if that would work but rest assured it is good without them. Something that I do find is that with beetroot you do get an "earthy" or "dirt" flavour but I didn't detect any with this dip. And did I mention the jeans now fit again?

Healthy Beetroot Dip

Healthy Beetroot Dip

Healthy Beetroot Dip

An original recipe by Not Quite Nigella

  • 3 fresh beetroots
  • 5 cloves good quality garlic
  • 250ml natural Greek style yogurt
  • fresh herbs like dill or mint (optional)
  • crackers to serve

Step 1 - Preheat oven to 200c/400F. Wash beetroot and trim the tops so that 1-2cms remain (about an inch). Place trimmed beetroot on a baking tray along with the garlic still in it's skin and cover with foil and bake for 1 hour until it becomes soft. Cool thoroughly and then place your surgeon's latex gloves on and peel the skin off. Cut into quarters and remove garlic from skin.

Healthy Beetroot Dip

Step 2 - Place the beetroot pieces, garlic, yogurt and herbs if using and process until well blended. Scrape down sides once or twice just to make sure it is combined.

Step 3 - Break up croccante and serve with dip.

Healthy Beetroot Dip